FROZEN CRÈME CARAMEL
Steps:
- MAKE THE CUSTARD In a small saucepan, combine the cream, milk and vanilla bean and seeds. Bring to a simmer over moderate heat, then cover and remove from the heat. Let stand for 10 minutes. Remove the bean. Preheat the oven to 300°. Fill a large bowl with ice water. In a medium bowl, whisk the egg yolks with the egg, sugar and salt. Slowly whisk in the cream mixture. Set the bowl in the ice bath and let stand, stirring the custard occasionally, until chilled, about 20 minutes. MEANWHILE, MAKE THE CARAMEL Arrange six 4-ounce ramekins in a large baking dish. In a medium saucepan, combine the sugar and the 1/4 cup of water and bring to a simmer. Cook over moderate heat, washing down the side of the pan with a wet pastry brush, until a light amber caramel forms, 15 minutes. Carefully stir in the remaining 3 tablespoons of water and simmer until the caramel is dissolved. Pour the caramel into the ramekins, swirling to coat the bottoms evenly. Let the caramel cool for 15 minutes. Fill the ramekins with the chilled custard. Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins. Cover the baking dish with foil and bake for 45 minutes, until the custards are almost set but still slightly jiggly in the center. Remove the foil and let the custards cool to room temperature in the water in the pan, 30 minutes. Wrap the ramekins in plastic and refrigerate until the custards are thoroughly chilled, at least 6 hours or overnight. Freeze the chilled crème caramels for at least 4 hours or overnight. Thirty minutes before serving, take the crème caramels out and let stand at room temperature until just slightly frozen in the center. Run a thin knife around the crème caramels and invert them onto plates. Serve with whipped cream. Make Ahead The crème caramels can be frozen for up to 1 week.
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Fahim Ahmedd
[email protected]This recipe is a keeper! I'll definitely be making this again and again.
Troy Adams
[email protected]I'm not a big fan of crème caramel, but I thought I'd give this recipe a try. I was pleasantly surprised! It was really delicious.
Jayden Michelis
[email protected]This was my first time making frozen crème caramel and it turned out great! I'm definitely going to make it again.
Rh HandyDaddY
[email protected]I was really looking forward to trying this recipe, but I was disappointed with the results. The crème caramel was too icy and the caramel sauce was too thin.
Khoda Box
[email protected]This frozen crème caramel is a must-try for any dessert lover. It's sure to impress your guests.
Osman Zarifi
[email protected]I love this recipe! It's so easy to follow and the results are always amazing.
willie smith
[email protected]This is the best frozen crème caramel I've ever had. It's so creamy and smooth, and the caramel sauce is to die for.
Takalani Muthambi
[email protected]I was skeptical about making frozen crème caramel, but I'm so glad I did. It turned out perfectly and was so delicious.
MD: Jafirul
[email protected]This dessert is amazing! The caramel sauce is so rich and flavorful. I highly recommend trying this recipe.
RumenStoykov 75
[email protected]I've made this frozen crème caramel several times now and it's always a crowd-pleaser. It's so easy to make and it's always a hit.
Riaz Ali
[email protected]This frozen crème caramel was a hit at my dinner party! It was rich, creamy, and had the perfect amount of caramel sauce.